Garlic Butter Chicken with Asparagus (Printable)
Tender chicken bites in rich garlic butter with crisp asparagus, ready in 25 minutes for an effortless meal.
# What You'll Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika (optional)
→ Asparagus
05 - 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
→ Sauce & Aromatics
06 - 3 tablespoons unsalted butter, divided
07 - 2 tablespoons olive oil
08 - 5 cloves garlic, minced
09 - 1/2 teaspoon crushed red pepper flakes (optional)
10 - Juice of 1/2 lemon (about 1 tablespoon)
11 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Evenly coat the chicken pieces with salt, black pepper, and smoked paprika if using, ensuring full coverage for optimal flavor.
02 - Combine 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium-high heat until the butter melts and the oil shimmers.
03 - Arrange the seasoned chicken in a single layer without overcrowding. Cook for 3-4 minutes per side until golden brown and fully cooked through. Transfer to a plate and set aside.
04 - Add the remaining olive oil to the same skillet. Add the asparagus and sauté for 2-3 minutes until crisp-tender and bright green.
05 - Push the asparagus to one side of the skillet. Add the remaining butter and minced garlic to the cleared space. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
06 - Return the chicken to the skillet. Add the crushed red pepper flakes and lemon juice. Toss everything together for 1-2 minutes until well coated and heated through.
07 - Sprinkle the dish with fresh chopped parsley and serve immediately while hot.
# Expert Advice:
01 -
- Everything cooks in one skillet, so cleanup is almost nonexistent
- The garlic butter sauce clings to every bite, making each piece feel indulgent
- Its ready in under 30 minutes but tastes like it took much longer
02 -
- Crowding the pan steams the chicken instead of searing it, so work in batches if needed
- Garlic burns quickly and turns bitter, so keep it moving once it hits the hot butter
- The asparagus continues cooking off heat, so remove it while it still has some crunch
03 -
- Pat the chicken dry with paper towels before seasoning for better browning
- Room temperature chicken cooks more evenly, so let it sit out for 15 minutes first